Cornbread Recipe – Eats Now

Name: Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups all-purpose flour; 2 cups yellow cornmeal; 1 1/2 cups sugar; 1 teaspoon salt; 2 tablespoons baking powder; 4 large eggs; 3 cups milk; 2 1/2 tablespoons vegetable oil; 1 10-ounce package frozen organic corn kernels; 8 tablespoons unsalted butter, melted

Servings: persons

4 cups all-purpose flour
2 cups yellow cornmeal
1 1/2 cups sugar
1 teaspoon salt
2 tablespoons baking powder
4 large eggs
3 cups milk
2 1/2 tablespoons vegetable oil
1 10-ounce package frozen organic corn kernels
8 tablespoons unsalted butter, melted

1
1. Preheat oven to 350 degrees. Lightly oil a 9-inch cast-iron skillet or a 12 by 8 by 2-inch pan, and place it in the oven to heat.
2
2. In a large bowl, sift together the fl our, cornmeal, sugar, salt, and baking powder. In a separate bowl, whisk together the eggs, milk, and oil. Pour the wet ingredients over the dry ingredients, add the corn, and stir until just combined. Add the butter and stir once or twice to incorporate.
3
3. Remove the hot skillet or pan from the oven, pour batter into it, and give the whole number a smack on the counter to settle it. Put pan in oven to cook until mixture is brown on top and a sharp knife inserted into its center comes out clean, approximately 1 hour. Cornbread can, indeed should, be made ahead of time. If it is slightly stale at the start of the process, so much the better-the dried cornbread leads to a fluffier dressing.

1398

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups all-purpose flour, 2 cups yellow cornmeal, 1 1/2 cups sugar, 1 teaspoon salt, and more.

Yes, Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread

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